This easy Pumpkin Dump Cake recipe is a fall dessert that gets dumped into a pan with a buttery crust. This is always a crowd pleasing dessert with fall flavors. The perfect end to Thanksgiving dinner.
1can, 15 oz pumpkin puree (not pumpkin pie filling)
1can, 12 oz evaporated milk
3whole eggs
1cupbrown sugar
2teaspoonspumpkin pie spice, see note for substitute
115.25 ounce box yellow cake mix (a spice cake mix can be substituted)
1cupchopped pecans, optional
3/4cupbutter, melted
Instructions
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and pumpkin spice until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.Sprinkle dry cake mix evenly on top of the pumpkin layer.. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes or until top is golden brown.Let the cake cool completely. Top with whipped cream or a scoop of vanilla ice cream.
Notes
For this recipe to substitute the 2 teaspoons of pumpkin pie spice you'll need: